Aamras – a popular summer dessert
Its summer time and the markets are flooded with mangoes. Mangoes are enjoyed in many forms – either as a fruit or in juices, smoothies, milkshakes, kulfis, icecreams and so much more. Amongst the mango dishes, one of my personal favourite is Aamras – pureed ripe mangoes flavoured with either cardamom powder or saffron. It can be served either as a stand alone dish or with hot pooris. In Maharashtra, when mangoes are available in plenty, aamras poori is a must have dish for festive occasions like Gudi Padva, Akshay Tritiya etc. Alphonso mangoes are the most preferred mangoes to make Aamras. Let us have a look at the recipe.
4 Alphonso mangoes
¼ cup milk or water
Few strands of saffron
- Wash the mangoes and peel them using a peeler.
- Cut the mangoes into small cubes and discard the seeds.
- Transfer the mango cubes into a blender jar.
- Add ¼ cup milk or water and blend to a smooth puree.
- Pour the aamras in a large bowl.
- Garnish with saffron strands and place it in the refrigerator.
- It tastes best when chilled.
- Serve it as it is, or with piping hot pooris.
- Cardamom powder can be added to Aamras. But I prefer making aamras without cardamom powder.
- You can also add sugar or jaggery while blending mango depending on the sweetness of mangoes. The mangoes that I have used were very sweet and hence did not require sugar.
- Milk or water is added while blending, to thin down the pulp. However, the consistency of Aamras should be thick. So, care should be taken while adding milk/water. Only a small quantity of milk/water should be added.
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